2 cup uncooked elbow Macaroni
¼ cup all-purpose flour
¼ cup margarine
¼ teaspoon ground mustard (dry)
1 teaspoon dried onions
½ teaspoon salt
2 cup milk
2 cup Velveeta Cheese, cubed
1 cup (8 oz) Cheddar Cheese
Cook macaroni according to direction on package. Melt margarine rinse in 3 quart saucepan on low heat while macaroni is cooking. Stir in other ingredients except cheeses. Heat to boiling, stirring constantly. Stir in Velveeta Cheese until cheese is melted. Drain macaroni. Rinse with cold water. Gently stir macaroni into cheese sauce. Pour into ungreased 9×13 inch baking dish. Sprinkle Cheddar cheese. Bake, uncovered in preheated oven at 350 degrees for 20 to 25 minutes (until bubbly). Serves 6 (approximately ¾ cup each)
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